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Questions tagged [knives]

182 questions
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Difference between two cleavers - straight back vs curved

Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (like this)? I can't tell if the curved blade near the front would be helpful or hurt the my…
Matthew
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How do you develop the knife skills to properly use a Chinese cleaver?

So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but requires a completely different technique set to use…
sarge_smith
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Better kinds of knives for elderly persons?

I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got three main questions: A gerontologist told me that the elderly usually prefer smaller…
Raquela
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How do I hold my knife to prevent blisters when chopping?

I have a Wusthof Trident Classic 8" Cook's knife that I use for chopping. I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my palm at the base of my index finger where it rubs…
squillman
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Do you hone paring knives?

I have finally invested in a nice Wusthoff Santoku and a Mac paring knife and I want to keep them up and running well! The knife shop I bought from taught me how to hone my santoku, so that's fine, but I was wondering if a)do you hone a paring…
user20022
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Gyuto knife - What it can & can't cut? What cutting techniques?

I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clear to me. But how about raw potatoes & sweet potatoes? They also can be pretty hard. And…
Sven
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How to choose good quality Chinese slicer knives?

Chinese slicer knives look like cleavers, but are very thin and meant to chop foods that are reasonably soft, e.g. not bone. I've heard that Chan Chi Kee (CCK) is the best, but it's very difficult to compare since it is very difficult to find good…
Kevin Dickerson
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What are the purposes of the various specialty knives?

I generally tend to use a paring knife for most of my cutting, but I'm sure I should be using a different knife. Recently I also made the mistake of trying to cut a watermelon with a big, straight-edge knife, which didn't go over too well. When I…
user4296
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Salmon slicer vs Brisket slicer? I can only afford one

At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it very thin. I also regularly cook large cuts of meat (roasts, brisket, etc), some of which…
Wolf
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Does anyone know the name of the knife this ice cream seller is using?

Here is an example of the knife being used. ASMR - Energy Ice Cream Rolls Oreo | How To Make An Energy Drink Out Of Ice Cream || Chinese Food Notice it is similar but like a cleaver. I have also been trying to find the name of this, but the closest…
Nova_Super
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How to maintain my knife? What am I missing, and what am I doing wrong?

I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, which is not their cheapest knives, but also not…
Ink blot
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Do "Chinese Ironwood" cutting boards dull knives quickly?

I have an end-grain cutting board of "Chinese Ironwood" like this one from the Wok Shop. I've used it heavily for the last 16 years, and it shows very little sign of wear. However, I have to sharpen my knives more often than it feels like I ought…
FuzzyChef
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How to clean a whetstone?

I prefer a whetstone to a "steel" for knife sharpening. Over the years my whetstone has become loaded with steel particles from the knives. As it is basically 13 % chrome stainless steel it is not easy to dissolve. It is immune to nitric acid and…
blacksmith37
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Where can I find left-handed serrated knives?

I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people. So where can I buy a (reasonably priced) cheese knife, or other serrated knives?
thelsdj
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Chef's knife for someone who uses it harshly

I have a loved one who uses their chef's knife in ways that really taxes the knife: prying stuff open, chopping hard straight up and down, etc. As you might imagine, this person's knives quickly dull and bend in ways that create safety issues, and…
David Bruce Borenstein
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